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German Nut Corners (Nussecken Recipe)

German Nut Corners (Nussecken Recipe)

Loaded with nuts, these German nut corners also know as Nussecken are so good, easy and quick to make. Make a great anytime treat and a perfect homemade gift from the kitchen.

My husband, Jo, is a huge fan of German nut corners. Once a week, Jo goes to a nearby bakery just to buy this bars.

A few months ago, he wished for these nut bars from me and of course my answer was a HUGE NO. I told him to be patient until Christmas because my mum in law always makes them few days before Xmas. For Jo that sounded like waiting forever.

He finally convinced me to make them for the blog and I agreed. Last week I finally made the nut bars. Since I didn’t want Jo to eat up all the 32 nut bars (because he is capable of doing so, after all, these are his favorite bars). I ended up giving some to my parents in law, friends and neighbor and they were a hit!

This recipe normally uses apricot jam, but I didn’t have any. I’ve used melon & ginger jam instead, that I brought with me this year from Namibia.

With this no – fail and easy to follow step by step photo recipe, you too can make your own nussecken at home. 

What you’ll need to make German nut bars

For the pastry:

  • 300 g (10.6 oz/ 2 ½ cups) plain flour/ all purpose flour plus extra for dusting
  • 100 g (3.5 oz/ ½ cup) sugar
  • 100 g (3.5 oz/ 1/3 cup + 1 tablespoon) butter
  • 1 teaspoon baking powder
  • 2 medium eggs

For the filling:

  • 4 tablespoons apricot jam or any, to spread on the pastry
  • ¼ teaspoon vanilla extract/ 1 tablespoon vanilla sugar
  • 150 g (5.3 oz) brown sugar
  • 150 g (5.3 oz/ ½ cup + 2 tablespoons) butter
  • 200 g (7.1 oz/ 1 1/3 cups) ground hazelnuts
  • 100 g (3.5 oz/ about 1 cup) almonds flakes
  • 100 g (3.5 oz/ 2/3 cup) chopped almonds
  • 4 tablespoons water

For the chocolate glaze:

  • 100 g (3.5 oz ) dark chocolate/ couverture 

You’ll also need:

  • a baking sheet
  • a parchment paper
  • 1 medium sized pot and bowl
  • a rolling pin/ empty glass bottle
  • a spoon and a knife
  • a pastry brush

How to make German nut bars

Make the pastry:

Line the baking sheet with a parchment paper and set aside. In a bowl combine the eggs, baking powder, sugar, butter and flour. Using your hands mix all the ingredients together to form a firm dough.

Lightly flour the working surface and roll the pastry out. I always split the dough into 2 doughs before rolling it out, to make my life easier.

Place the pastry into the prepared baking sheet. Don’t’ worry, it doesn’t have to be perfect. If your dough is breaking apart, don’t worry, just press it into the form with your hands until it looks like the picture below.

Gently spread the jam over the rolled out pastry.

Preheat the oven to 175 ° C (347 °F), with both up and lower heat.

Make the filling:

Heat the brown sugar, vanilla extract and butter in a pot at medium heat. Stir continuously until butter has melted.

Add chopped almonds, ground hazelnuts, almond flakes (leave 1 hand full of flakes for later) and water. Mix well and remove the pot from the heat.

Pour the filling mixture over the pastry spread with jam. Using a spoon spread uniformly. Sprinkle the remaining almond flakes all over the top.

Bake for 25 minutes.

In the meantime, melt the chocolate in the microwave, over a hot bath or in a sauce pan.

Cut and glaze the nut bars:

After 25 minutes remove the baking sheet from the oven and cut the bars immediately. First into rectangles, then squares and finally into triangles.

NOTE: Don’t try to remove the bars from the baking sheet, while they are still warm, they will break!!

Using a brush, drizzle the melted chocolate over the tops of the nut bars, that are still in the form. I like decorating my cakes this way, not to make a mess.

NOTE: If you like you could also wait for the bars to cool, and then dip their corners into the melted chocolate and then transfer onto a cooling tray to cool completely.

You can store the bars for about 4 days in an airtight container. Enjoy!

More recipes you’ll like

German Nut Corners (Nussecken Recipe)

Loaded with nuts, these German nut corners also know as Nussecken are so good, easy and quick to make. Make a great anytime treat or a perfect homemade gift from the kitchen.
Prep Time15 mins
Cook Time25 mins
Cool Time30 mins
Total Time1 hr 10 mins
Course: Baking, Cookies, Dessert
Cuisine: European, German
Keyword: Christmas, how to, kid-friendly, Nussecken, nut bars, nut cookies
Servings: 24 Nut cookies
Author: Ester | esterkocht.com

Equipment

  • Baking sheet
  • Parchment paper
  • Bowl
  • Medium sized pot
  • Rolling pin/ empty glass bottle
  • spoon
  • Pastry brush

Ingredients

For the pastry

  • 300 g (10.6 oz/ 2 ½ cups) plain flour/ all purpose flour plus extra for dusting
  • 100 g (3.5 oz/ ½ cup) sugar
  • 100 (3.5 oz/ 1/3 cup + 1 tablespoon) butter
  • 1 teaspoon baking powder
  • 2 medium eggs

For the filling

  • 4 tablespoons jam apricot jam (or any) to spread on the pastry
  • ¼ teaspoon vanilla extract/ 1 tablespoon vanilla sugar
  • 150 g (5.3 oz/ ¾ cup + 2 tablespoons) brown sugar
  • 150 g (5.3 oz/ ½ cup + 2 tablespoons) butter
  • 200 g (7.1 oz/ 1 1/3 cups) ground hazelnuts
  • 100 g (3.5 oz/ about 1 cup) almonds flakes
  • 100 g (3.5 oz/ 2/3 cup) chopped almonds
  • 4 tablespoons water

For the chocolate glaze

  • 100 g (3.5 oz) dark chocolate/ couverture

Instructions

Make the pastry

  • Start off by lining the baking sheet with a parchment paper and set aside. Next, combine the eggs, baking powder, sugar, butter and flour in a bowl. Using your hands mix all the ingredients together to form a firm dough.
  • Lightly flour the working surface and roll the pastry out. I always split the dough into 2 doughs before rolling it out, to make my life easier. Place the pastry into the prepared baking sheet. Don't' worry, it doesn't have to be perfect. If your dough is breaking apart, don't worry, just press it into the form with your hands. Spread the jam over the rolled out pastry gently. Then preheat the oven to 175 °C (347 °F), with both up and lower heat.

Make the filling

  • Heat the brown sugar, vanilla extract and butter in a pot at medium heat. Stir continuously until butter has melted. Add chopped almonds, ground hazelnuts, almond flakes (leave 1 hand full of flakes for later) and water. Mix well and remove the pot from the heat. Pour the filling mixture over the pastry spread with jam. Using a spoon spread uniformly. Sprinkle the remaining almond flakes all over the top and bake for 25 minutes.
  • In the meantime, melt the chocolate in the microwave, over a hot bath or in a sauce pan.

Cut and glaze the nut bars

  • After 25 minutes remove the baking sheet from the oven and cut the bars immediately. First into rectangles, then squares and finally into triangles. (See NOTE 1)
  • Using a brush, drizzle the melted chocolate over the tops of the nut bars, that are still in the form. I like decorating my cakes this way, not make a mess. (NOTE 2)
    You can store the bars for about 4 days in an airtight container.

Notes

  1. Don't try to remove the bars from the baking sheet, while they are still warm, they will break.
  2. If you like you could also wait for the bars to cool, and then dip their corners into the melted chocolate and then transfer onto a cooling tray to cool completely.

Did you make this German Nussecken recipe?  I’d love to hear from you! Simply write a review and add rating to it.

Recipe Rating




mary beth

Monday 27th of August 2018

How do you print this recipes and instructions? Maybe with English measures. Any help would be appreciated.

Ester

Monday 3rd of September 2018

Hello Mary, unfortunately I don't have print option yet, but I'm working on that. With regard to the English measures, you should just google: convert grams to cups and you'll get lots of options. I've tried it and it awesome. I hope that I helped you somehow.